Which parasite is associated with undercooked pork?

Trichinella spiralis is the parasite associated with undercooked pork. When pork is undercooked, particularly from infected animals, it can contain encysted larvae of this parasite. Consuming such pork can lead to trichinosis, a disease characterized by gastrointestinal symptoms and, in more severe cases, muscular and neurological complications due to larvae invading muscle tissues.

Understanding the life cycle of Trichinella spiralis is essential in food safety. The larvae are released in the intestines after ingestion, mature into adult worms, and reproduce. The new larvae can then migrate through the bloodstream to muscle tissues, encapsulating themselves. Proper cooking of pork to an internal temperature of at least 145°F (with a resting time of three minutes) ensures that any potential Trichinella larvae present are killed, preventing infection.

The other parasites listed are associated with different transmission routes or host sources, emphasizing the importance of recognizing specific pathogens linked to particular food items for effective food safety management.